Meat Free Monday

I got some lovely fresh baby spinach from the local farmer’s market this weekend and deciding on what I should do with it, I came across this great salad recipe. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

Baby Spinach Salad with Red Onions


2 tablespoons honey
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons finely chopped fresh chives
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 lightly packed cups baby spinach leaves, stems trimmed
1/2 cup finely chopped red onion


Whisk the honey, vinegar, Dijon mustard, and chives in a bowl to blend. Slowly add the oil whilst constantly whisking to blend. Season the vinaigrette to taste with salt and pepper.

Just before serving, toss the spinach leaves and onion in a large bowl with enough vinaigrette to coat. Transfer to plates and serve immediately.